1. Make pita crisps Preheat oven to 200C (180C fan-forced). Place pita bread on oven tray and lightly spray with oil. Sprinkle spices over bread and bake until bread is lightly browned and crisp, about 5 to 10 mins. Remove from oven and allow to cool, then break into large pieces.

2. Make cake mix Beat butter and sugars with electric beaters in large bowl until pale and fluffy. Add eggs one at a time, beating well with addition. Add 2 tsp vanilla extract, mashed bananas and our cream; beat to combine. Beat flour and coconut into mixture until well combined.

3. Bake Pour mix into lined cake tin and bake for 60 mins or until a skewer inserted into centre of cake comes out clean. Remove from oven and let cool slightly in tin, then turn onto wire rack to cool completely.

4. Make icing Meanwhile, whip butter and cream cheese until light and fluffy. Add icing sugar, 1 tsp vanilla extract and coconut essence and beat for a further few mins.

5. Ice cake When cake has cooled, cut in half horizontally. Spread one-third of icing over bottom half of cake and top with remaining half. Ice top and sides